**Braised Brazil with Tomato Sauce and Pine Nuts**

As we begin our culinary journey today, we find ourselves in the midst of preparing a dish that is both hearty and flavorful - Braised Brazil with Tomato Sauce and Pine Nuts. This recipe showcases the beauty of slow-cooked meats, perfectly complemented by the tangy sweetness of tomato sauce and the crunch of toasted pine nuts.

At the core of this dish are the Brazil logs themselves, which we will carefully prepare to ensure a tender and juicy final product. To achieve this, we must first take care in handling the logs, making sure they are tightly wrapped at each end with kitchen twine. This is crucial in preventing any fillings from spilling out during the long braising process.

Once our Brazil logs are prepared, we will heat some olive oil in a large Dutch oven over medium-high heat. We allow this to shimmer and become hot for about 2-3 minutes before carefully placing the Brazil logs into the pot. With patience, we let them sit unmolested for at least 5 minutes, allowing a deep golden-brown crust to form on all sides of the meat. It's worth noting that while searing all surfaces is ideal, it can be achieved just by searing the tops, as they are the only parts of the log that will peak above the sauce during braising.

With our Brazil logs nicely browned, we set them aside on a plate and take full advantage of the beautiful fond at the bottom of the pot. We sauté half a large chopped onion in the residual fat until soft and lightly browned, followed by crushing a clove of garlic to add to the pan for about a minute, until fragrant.

Now, we adhere to the standard Italian American red sauce rules - adding a couple tablespoons of tomato paste, then dumping in a 28-ounce can of San Marzano tomatoes along with half a can of water, a generous sprinkle of oregano, and a little bit of kosher salt and black pepper. We mash all these ingredients together with our favorite potato masher until we achieve a marinara consistency.

With the sauce ready to simmer, we carefully place our Brazil logs back into the hot pot, nestling them into the sauce in such a way that only their browning facades face upwards. As before, we add any accumulated juices from the plate partially covering the meat and return the dish to a preheated 325-degree Fahrenheit oven for anywhere from one and a half to two and a half hours.

As our Brazile cooks, it's essential to test for doneness by carefully poking the meat with a tiny chef's knife or paring knife. If it can be pierced easily without significant resistance, the dish is ready. We then remove the oven and let it rest before finally plating up our Braised Brazil, which we have determined will taste great, much like a deconstructed Sicilian Meatball.

While waiting for the Brazile to cook, we prepare our sauce further by pre-fattening it to eliminate any excess fat from cooking the pasta. As recommended by an old Italian-American proverb - "Don't serve your meat with too much grease." After all, braising is an art that should focus on tenderizing the meat, rather than letting greasiness prevail.

Before plating up our dish, we finish it off with a simple yet elegant touch: tossing in about half of a cup of pasta cooking water and then combining the cooked pasta with the sauce in a high-walled sauté pan. To add some final flair to our meal, we sprinkle in about one tablespoon and a half of butter, watching as it melts into a golden aura around our beautifully-cooked pasta.

As we plate up our Braised Brazil, adorned with a generous helping of extra sauce, toasted pine nuts for added crunch, freshly grated Parmesan cheese to add a salty kick, and finally finishing off the meal with a sprinkle of fresh basil, one can't help but feel grateful that this dish was able to overcome its initial tender shortcomings. The final product showcases the perfect harmony between slow-cooked meats and tangy tomato sauce, an ideal union that should have been there all along.

And so we tuck in, biting into each delicious morsel with satisfaction - for our Braised Brazil has truly earned its place on the clean plate club, perhaps even earning a repeat performance at a future episode.

"WEBVTTKind: captionsLanguage: enit's amazing I mean that is amazing are you sure you're Deborah made this I know I know I couldn't believe it either she she came up with some recipe recipe yeah what real cooks don't need recipes so Deborah can now cook the missing color in the Raymond rainbow it what's up guys welcome back to binging with babish for this week we're taking a look at Deborah's Breschel from Everybody Loves Raymond now first up I have some bad news ended up making Brazell with both this a flank steak for the babish version of Brazil and these some top round cutlets but I forgot to transfer all the footage and now I'm on the road so we're just doing the latter and we'll revisit the flank steak version for when we do basics of bridge ole with babish for now we're making our own breadcrumbs for some reason I had whole bunch of stale Italian bread laying around and why throw it away or compost it when you could simply break it up put in the jar of a food processor and process it in two homemade breadcrumbs but we're not stopping there we're going to introduce some fresh herbs into the situation a little handful parsley and a little handful of fresh basil toss those in with processed breadcrumbs give it another processing or two and watch your homemade breadcrumbs turn a light green and elegantly fragrant and there you have it some homemade Italian style breadcrumbs worth the effort yeah probably not something that is very much worth the effort however is pounding out your beef if you're using beef cutlets in between two sheets of plastic wrap they go and getting pounded down with a meat mallet they are not only does this tenderize our cutlets it makes them nice and thin which is what we need for when we roll them up down the line once you're finished pounding your meat and it's all nice and thin it's time to break it down into slightly smaller pieces I'm going for roughly five by five inch squares and now it's time to start stuffing these things I'm gonna begin by laying down a foundation of kosher salt and freshly ground pepper and then I was trying to imagine what Deborah would do so I went with garlic powder and LU of fresh garlic a generous sprinkle of store-bought Italian style breadcrumbs and then the one ingredient that Deborah mentions by name currants in favor of raisins a popular Sicilian addition to red meat dishes lastly a generous sprinkle of freshly grated Parmesan and then we commence to rolling we just want to roll these up as tightly as like a fat little beef jelly roll but then we're posed with a question of how to secure them shut many people opt for toothpicks but in the show you can see that Debra clearly uses butchers twine two lengths tied at each end of each Brazil log thing nice and tight to ensure that the fillings do not spill out during their long long braised and tomato sauce and with that ready to head on over to the stovetop we're gonna heat some olive oil in a large Dutch oven over medium-high heat about 2 to 3 minutes until shimmering and then we're gonna deposit our Brazil taking care not to over grab the pot and then letting them sit unmolested for at least 5 minutes until a deep golden-brown crust forms you could see our them on all sides but it takes more time and I really think you only need to sear the tops because they're the only parts of the bridge ole that peak above the sauce during brazing once we got some nice color going on there we're gonna set them aside on a plate and take full advantage of the beautiful fond on the bottom of the pot sauteing maybe half a large chopped onion in the residual fat and fun until soft and lightly brown and translucent then we're gonna crush a clove of garlic in there and let that saute for about a minute until fragrant then at this point it's pretty much the standard Italian American red sauce rules a couple tablespoons of tomato paste let that saute for a few seconds before dumping in a 28-ounce can of san marzano tomatoes along with maybe half a can of water a generous sprinkle of oregano a little sprinkle of kosher salt few twists of freshly ground black pepper and mash it all together with your favorite potato and or tomato masher once a marinara consistency has been achieved go ahead and bring that to a rolling simmer and then we're gonna drop our Brazil into the hot tub same exact orientation as when sear don't crowd them don't stack them just nestle them into the sauce with only their browning facades facing the sky dump again enemy accumulated juices from the plate partially covering and placing in a preheated 325 degree fahrenheit oven for anywhere from one and a half to two and a half hours uncovering if necessary to help the sauce evaporate and thicken a little bit more quickly then we're gonna test for doneness by grabbing our tiny chef's knife or a paring knife and seeing if it can be poked into the beef with little to no resistance before we get all plated up with nowhere to go how about we take a quick look at our cross section for your diners ease you can optionally pre remove the butcher's twine but it could give them a fun little project to work on so they don't talk to you so much when you're trying to eat and let's see what kind of swirl we got cooking not a bad one currents looked kind of weird and meat but they taste pretty great in fact the whole thing tastes great it's kind of like a deconstructed sicilian meatball I even inducted one to the clean plate club before even reaching the plating phase that said they weren't quite tender enough so don't be afraid to put them back in the oven for another half hour or so once the Brazile are done for sure go ahead and de fat the sauce it's gonna be a bunch of accumulated fat from all that meat and like my grandma used to say no one wants a greasy Brazil she never said that I made that up and I'm sorry as I have demonstrated a multitude of times on the show it is best to finish cooking your pasta in the sauce so pull the pasta when it's about a minute from being done combine it with the sauce in a high-walled saute pan along with about a quarter cup of pasta cooking water let that finish cooking for one to two minutes until it is absorb the pasta cooking water and it is properly cooked then we're gonna kill the heat and finish the pasta with about a tablespoon and a half of butter I know this is probably not what never would have done but she did not serve her Brazil with pasta so I am taking artistic license once the butter is melted and the pasta has a beautiful aura machine to it it's time to plate up into a warm bowl goes the pasta topped with art these stringed brizola topped with a little bit of extra sauce and of course can be served like this but let's dress it up with some freshly grated parmesan and then to hammer home the Sicilian 'ti of this dish well is that a whole bunch of warm toasted pine nuts it will sprinkle a freshly chopped basil and then at last it's time to tuck in as you can see our brittle is now truly tender I'm cutting it with a butter knife and in the end I'm almost glad that I forgot to transform my flank steak footage because this is not a dish that necessarily needs revision it is a clean plate club member in fact twice in the same episode youit's amazing I mean that is amazing are you sure you're Deborah made this I know I know I couldn't believe it either she she came up with some recipe recipe yeah what real cooks don't need recipes so Deborah can now cook the missing color in the Raymond rainbow it what's up guys welcome back to binging with babish for this week we're taking a look at Deborah's Breschel from Everybody Loves Raymond now first up I have some bad news ended up making Brazell with both this a flank steak for the babish version of Brazil and these some top round cutlets but I forgot to transfer all the footage and now I'm on the road so we're just doing the latter and we'll revisit the flank steak version for when we do basics of bridge ole with babish for now we're making our own breadcrumbs for some reason I had whole bunch of stale Italian bread laying around and why throw it away or compost it when you could simply break it up put in the jar of a food processor and process it in two homemade breadcrumbs but we're not stopping there we're going to introduce some fresh herbs into the situation a little handful parsley and a little handful of fresh basil toss those in with processed breadcrumbs give it another processing or two and watch your homemade breadcrumbs turn a light green and elegantly fragrant and there you have it some homemade Italian style breadcrumbs worth the effort yeah probably not something that is very much worth the effort however is pounding out your beef if you're using beef cutlets in between two sheets of plastic wrap they go and getting pounded down with a meat mallet they are not only does this tenderize our cutlets it makes them nice and thin which is what we need for when we roll them up down the line once you're finished pounding your meat and it's all nice and thin it's time to break it down into slightly smaller pieces I'm going for roughly five by five inch squares and now it's time to start stuffing these things I'm gonna begin by laying down a foundation of kosher salt and freshly ground pepper and then I was trying to imagine what Deborah would do so I went with garlic powder and LU of fresh garlic a generous sprinkle of store-bought Italian style breadcrumbs and then the one ingredient that Deborah mentions by name currants in favor of raisins a popular Sicilian addition to red meat dishes lastly a generous sprinkle of freshly grated Parmesan and then we commence to rolling we just want to roll these up as tightly as like a fat little beef jelly roll but then we're posed with a question of how to secure them shut many people opt for toothpicks but in the show you can see that Debra clearly uses butchers twine two lengths tied at each end of each Brazil log thing nice and tight to ensure that the fillings do not spill out during their long long braised and tomato sauce and with that ready to head on over to the stovetop we're gonna heat some olive oil in a large Dutch oven over medium-high heat about 2 to 3 minutes until shimmering and then we're gonna deposit our Brazil taking care not to over grab the pot and then letting them sit unmolested for at least 5 minutes until a deep golden-brown crust forms you could see our them on all sides but it takes more time and I really think you only need to sear the tops because they're the only parts of the bridge ole that peak above the sauce during brazing once we got some nice color going on there we're gonna set them aside on a plate and take full advantage of the beautiful fond on the bottom of the pot sauteing maybe half a large chopped onion in the residual fat and fun until soft and lightly brown and translucent then we're gonna crush a clove of garlic in there and let that saute for about a minute until fragrant then at this point it's pretty much the standard Italian American red sauce rules a couple tablespoons of tomato paste let that saute for a few seconds before dumping in a 28-ounce can of san marzano tomatoes along with maybe half a can of water a generous sprinkle of oregano a little sprinkle of kosher salt few twists of freshly ground black pepper and mash it all together with your favorite potato and or tomato masher once a marinara consistency has been achieved go ahead and bring that to a rolling simmer and then we're gonna drop our Brazil into the hot tub same exact orientation as when sear don't crowd them don't stack them just nestle them into the sauce with only their browning facades facing the sky dump again enemy accumulated juices from the plate partially covering and placing in a preheated 325 degree fahrenheit oven for anywhere from one and a half to two and a half hours uncovering if necessary to help the sauce evaporate and thicken a little bit more quickly then we're gonna test for doneness by grabbing our tiny chef's knife or a paring knife and seeing if it can be poked into the beef with little to no resistance before we get all plated up with nowhere to go how about we take a quick look at our cross section for your diners ease you can optionally pre remove the butcher's twine but it could give them a fun little project to work on so they don't talk to you so much when you're trying to eat and let's see what kind of swirl we got cooking not a bad one currents looked kind of weird and meat but they taste pretty great in fact the whole thing tastes great it's kind of like a deconstructed sicilian meatball I even inducted one to the clean plate club before even reaching the plating phase that said they weren't quite tender enough so don't be afraid to put them back in the oven for another half hour or so once the Brazile are done for sure go ahead and de fat the sauce it's gonna be a bunch of accumulated fat from all that meat and like my grandma used to say no one wants a greasy Brazil she never said that I made that up and I'm sorry as I have demonstrated a multitude of times on the show it is best to finish cooking your pasta in the sauce so pull the pasta when it's about a minute from being done combine it with the sauce in a high-walled saute pan along with about a quarter cup of pasta cooking water let that finish cooking for one to two minutes until it is absorb the pasta cooking water and it is properly cooked then we're gonna kill the heat and finish the pasta with about a tablespoon and a half of butter I know this is probably not what never would have done but she did not serve her Brazil with pasta so I am taking artistic license once the butter is melted and the pasta has a beautiful aura machine to it it's time to plate up into a warm bowl goes the pasta topped with art these stringed brizola topped with a little bit of extra sauce and of course can be served like this but let's dress it up with some freshly grated parmesan and then to hammer home the Sicilian 'ti of this dish well is that a whole bunch of warm toasted pine nuts it will sprinkle a freshly chopped basil and then at last it's time to tuck in as you can see our brittle is now truly tender I'm cutting it with a butter knife and in the end I'm almost glad that I forgot to transform my flank steak footage because this is not a dish that necessarily needs revision it is a clean plate club member in fact twice in the same episode you\n"